June 21st, 2012

BROCCOLI: It is loaded with vitamins A, C, calcium, Potassium, and Iron.  It is also considered anti-cancer vegetable due to a special enzyme sulforaphane.  Best when steamed lightly, the longer it cooks the more the vitamins diminish.  Broccoli is popular amongst kids especially when covered in cheese.

CHARD: Indigenous to the Mediterranean; it has gone through periods of popularity and disdain.  It is slowly regaining popularity as the latest super food. It is high in vitamin C, E, A, and minerals like iron and calcium. Chard can be eaten raw in salads or cooked in stir-fries.  Try it chopped finely in your morning eggs.  Chard is a great thing to freeze and add to your winter soups; just blanch for 3-4 minutes, drain and bag it up.  Like all other greens it should be stored in the refrigerator wrapped in a damp towel. 

MIZUNA: It is an Asian green with a slight peppery flavor.  It is extremely cold resistant and one of the heartiest greens there is.  It has been used in Asian cuisine since ancient times but is now also used as a decorative leaf in gardens.  It grows very fast and has a nice dark green serrated leaf that makes a nice border for any flower garden.

SCALLIONS: Harvested for their taste, they are milder than most onions. They may be cooked or used raw as a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry. Scallions are very low in calories; 100 g of fresh leaves provide just 31 calories. Nonetheless, they contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits.

ARUGULA:  It is a leafy green vegetable, with a strong peppery flavor. It is rich in vitamin C and potassium.  It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and is considered an aphrodisiac.  Before the 1990s it was usually collected in the wild and was not cultivated on a large scale or researched scientifically. It should be stored in a damp towel in the refrigerator.

WITH THE WEATHER WE DECIDED TO LET THINGS MATURE A BIT MORE AND SO ARE TREATING YOU TO SOME ORGANIC BANANAS AND AVOCADOS

A CSA CLIENT TURNED US ON TO A COOKBOOK FROM THE MADISON AREA CSA COALITION ~~ “FROM ASPARAGUS TO ZUCCHINI~~A GUIDE TO COOKING FARM-FRESH SEASONAL PRODUCE”  WE LOVE IT!  THERE ARE DIAGRAMS, VEGGIE INFO, COOKING AND STORAGE TIPS INCLUDED.  IF YOU ARE INTERESTED IN ONE THEY ARE $15.00 (RETAIL IS NORMALLY 19.95) AND WE WILL SEND IT IN YOUR CONTAINER IN THE NEXT WEEK OR TWO.  (I ORDERED 4 AND THEY ARE ALREADY GONE…)

THE OTHER COOKBOOK WAS A GIFT FROM A GREAT FRIEND THIS WEEKEND.  “THE GARDENER AND THE GRILL” BY KAREN ADLER AND JUDITH FERTIG.  THE GRILLED GREEN ONION MAYONNAISE AND BLACKENED FISH PO’BOY RECIPES THIS WEEK ARE FROM THAT SOURCE.  YOU CAN CERTAINLY USE FISH FROM OUR AREA IN PLACE OF THE CATFISH……  IT’S ON OUR MENU LIST FOR THE WEEK!  ENJOY!